Spicy Three-Bean Chili
This chili is one of my favorite Daniel Fast recipes because of the blend of flavors. It's really best a day or two after you make it. If you like a little spice, you'll enjoy this chili recipe!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 3 cups Vegetable Broth or water
- 1 15-ounce can black or pinto beans, rinsed and drained
- 1 15-ounce can great northern beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 10-ounce can diced tomatoes and green chiles (mild, medium, or hot)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- Pinch of ground cloves
- Pinch of cayenne pepper
- Chopped green onions optional
Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
- Add broth or water, beans, Ro-Tel, cumin, oregano, salt, cloves, and cayenne pepper. Heat to boiling. Reduce heat, and simmer uncovered for 30 minutes.
- To serve, sprinkle chopped green onions over each serving (if desired).
Notes
- Use garbanzo beans (chickpeas) or navy beans instead of great northern beans.
- Serve with a salad.
- If you use store-bought vegetable broth or stock, be sure to check the ingredients to make sure it doesn’t contain added sugar (including honey). I like to use Kitchen Basics Unsalted Vegetable Broth.
Nutrition
Calories: 220kcalCarbohydrates: 40gProtein: 11gFat: 3gFiber: 12gSugar: 6g